Ingredients
- 1 tbsp olive oil
- 2 carrots, grated
- 1 yellow onion, chopped
- 2 garlic cloves, grated
- 1 teaspoon dried rosemary
- 2 tablespoons tomato puree
- 2 dl dried red lentils
- 800 g of crushed tomatoes
- 3 dl water
- 1 vegetable broth dice
- salt and black pepper
- 0.5 tsp cayenne pepper
- 250 g fresh pasta plates
- 4 cups cream cheese
- 4 dl grated stored cheese, eg Västerbotten’s or priest’s cheese
- For serving:
- 70 g salad mix
- 0.5 dl dry roasted pumpkin kernel
How to prepare
Heat oil in a frying pan and fry carrot, onion, garlic and rosemary without adding color. Add tomato puree and fry for a few more minutes with stirring.
Pour in lentils, crushed tomatoes, water and place in the broth cubes. Let simmer for about 10 min. Taste with salt, pepper and cayenne pepper. Toss pasta plates with tomato sauce, crème fraiche and grated cheese. Finish with tomato sauce and top with grated cheese. Grate in the middle of the oven for about 25 minutes. Serve with a green salad topped with roasted pumpkin seeds.